Lemon Scones

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon grated lemon zest

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup buttermilk

1 egg

In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda and salt.  Using pastry blender or 2 knives, cut in butter until in coarse crumbs.  Whisk buttermilk with egg; add to flour mixture, stirring with fork to make a soft dough.  Avoid overmixing.

With lightly floured hands, press dough into a ball.  Turn out onto floured surface; knead gently 10 times. Avoid overkneading. Pat out into 3/4 inch (2cm) thick round.  Using 1 3/4 inch (4.5 cm) floured round or fluted cookie cutter cut out rounds. I used a larger cookie cutter, about 3 inches.  Place on parchment paper-lined baking sheet.

Topping: Brush scones with lightly beaten egg; sprinkle with sugar.  Bake in 400 degree F oven just until bottoms are golden, about 12 minutes.  Let cool on pan on rack.

Serve with strawberries and whipping cream.  Strawberries can be sweetened with sugar and flavored with lemon zest (about 1 tbsp. sugar and 1 tsp. lemon zest to 2 cups sliced strawberries).

Tasty served with afternoon tea.

To change it up, try mini chocolate scones.  Reduce the flour to 2 cups and add 1/2 cup cocoa powder.  Increase the sugar to 1/4 cup.  Omit the lemon zest.

Chocolate Earl Grey Caramels

Unsalted butter for the pan

1 1/2 cups heavy cream

1 1/2 cups sugar

1 cup plus 2 tablespoons light corn syrup

1 teaspoon salt

9 ounces bittersweet chocolate (99% dark preferable), finely chopped

1 tablespoon Earl Grey tea leaves, finely ground

2 tablespoons cacao nibs, crushed (optional)

Line a 9 x 9 pan with 9 x 17 piece of parchment paper.  The paper will droop over the sides.  Butter well.

Stir together the cream, sugar, corn syrup and salt together in a heavy bottom pan. Bring to a boil and continue to cook until it reaches 250 F.  Remove from heat and let cool for five minutes.

Add chocolate and tea.  Stir together and pour into the pan and spread with an offset spatula.  Gently press on cacao nibs and let the caramel sit for a few hours.

Cut apart into 1 inch squares.  Serve or store in an airtight container.

A few tips

The first time I tried the recipe I used my double boiler as I thought it would prevent burning.  It took what seemed like forever to get the mixture to a boil, I never did reach quite 250 degrees and the caramels turned out quite soft.  The second time I tried the recipe I put the pan directly on the heat.  It quickly came to a boil and only took about 10 minutes to achieve 250 degrees.  The caramels were solid, yet still soft......perfect.

I found the cacao nibs at Nutters and apparently they are very good for you although too bitter to eat right out of the bag.

I used whipping cream for the heavy cream and white corn syrup for light corn syrup.

Great for a "tea party".

Bavarian Cheese Cake

Crust 

1/2 cup butter

 1/3 cup sugar

 1 cup flour 

1/4 tsp vanilla

Pat in pie plate or flan pan (bottom and up sides).

Filling

 1 egg

1/4 cup sugar

1/2 tsp vanilla

8 oz cream cheese

Whip until smooth and pour onto crust.

Chop 3 or 4 medium apples (peeled and cored)

 for top and sprinkle with cinnamon and sugar.

Bake at 350 for 30 minutes.